Hiramasa kingfish can be replaced with gill-bled wild silver trevally, bonito or tuna. You could omit the fish and dress the salad with shaved Grana Padano.
Drunken fennel
Australian Gourmet Traveller recipe for drunken fennel by Hugh Wennerbom and Mary Ellen Hudson.
- 10 mins preparation
- Serves 8
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Ingredients
- 2 baby fennel bulbs
- 1 lemon, juice only
- 1 tbsp olive oil
- 1-2 tbsp ouzo, or to taste
- 1 tbsp coarsely chopped flat-leaf parsley
- 200 gm sashimi-grade hiramasa kingfish fillet
- To serve: finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)
Method
Main
- 1Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.
Notes
Drink Suggestion: The lemony cut of a young Portuguese white such as a Vinho Verde. Drink suggestion by Max Allen